Grilled salmon ciabatta sandwich -
Ingredients (for two)?
- 1 thick or 2 thinner salmon fillets
- 2 to 4 tomato slices
- 2 to 4 lettuce leaves
- 2 ciabatta
- 3 tablespoons mayonnaise
- 1/2 teaspoon whole grain mustard
- 2 tablespoons olive oil
- Some salt
- Some black pepper
- Some Creole seasoning
If using one thick salmon fillet, evenly slice the fillet lengthwise for two sandwiches. Season both sides with salt, pepper, and some Creole seasoning.
Heat up the ciabattas then slice in half, or slice them in half first then heat up in the oven. Mix the mayonnaise, whole grain mustard, and a small pinch of salt in a small bowl and spread evenly on the sliced bread.
Gently wash the lettuce leaves and pat dry with paper towel. Also slice the tomatoes and remove the pulps. Don't just discard the pulps, instead, add it to the stew or save for other recipes later on.
Heat up a grill pan and brush with some olive oil. Once the surface turns hot, transfer the salmon fillets over and sear till slightly browned on both sides. If using good quality salmon, it's ok if the center of the fish looks a little pink.
To assemble, take half of the ciabatta and top with lettuce, followed by salmon fillet, tomato slices, and the other half of the ciabatta.
It's not necessarily to use mayo mustard mixture as a spread. Here's a great alternative, drizzle some olive oil to the ciabatta then grill it. Brush the ciabatta with garlic while still warm.
Other salmon recipes:
- A lighter option - casarecce pasta with bacon chunks and smoked salmon
- No fuss cooking and healthy eating recipe - shio koji marinated salmon fillet
- Relaxing morning - smoked salmon and soft scrambled eggs croissant sandwich
- Pasta salad with Japanese salted salmon, arugula, and orange juice vinaigrette